Zesty Black Bean Dip Recipes

BLACK BEAN DIP

Steps:

• Puree two 14-ounce cans black beans (drained and rinsed), 2 minced garlic cloves, 1/4 cup each olive oil and lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon ground cumin and a pinch each of salt and pepper in a food processor until almost smooth. Let sit 15 minutes before serving.

SPICY BLACK BEANS

Steps:

• Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, salt, chile powder and cayenne and cook until fragrant, about 30 seconds. Add the chiles, beans and broth and bring to a simmer. Cook, stirring occasionally, until the beans have softened and the sauce has thickened, 5 to 7 minutes. Transfer to a serving bowl and sprinkle with cilantro leaves and Cotija.

ZESTY BEAN DIP

Steps:

• In a medium saucepan over medium heat, mix refried beans, taco seasoning mix and tomato. Allow the mixture to simmer approximately 20 minutes, stirring occasionally.
• Spoon the mixture into a medium serving bowl. Top with Cheddar cheese and serve warm.

SPICY BLACK BEAN DIP

Steps:

• Heat undrained black beans in pan on stove.
• Meanwhile, heat olive oil in skillet and add onion, jalapeños and garlic.
• Slowly sauté onion mixture until onions are brown (approx. 8 minutes on medium/low heat). Remove from heat.
• When beans are thoroughly heated, drain liquid from beans via colander. Retain liquid.
• In separate bowl mash hot black beans with fork until mostly mush.
• Add onion mixture, cumin and salt to black beans and mix.
• Add lime juice and mix.
• Add retained black bean liquid teaspoon by teaspoon until you get your desired consistency (more for thinner, less for thicker).
• Cover with plastic wrap and set in refrigerator for at least 1 hour to cool and meld flavors (the longer it sits the better).
• Serve with tortilla chips, plain mini rice cakes or bell pepper slices.